Stir-fried Bacon with Artemisia Quinoa

Name: Stir-fried Bacon with Artemisia Quinoa
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 110g Artemisia quinoa; 60g bacon; 20g Chives; 5g Millet pepper; 10g Very Fresh Soy Sauce; 50g Shimizu

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

There are songs in the water town: Quinoa in the first month, wormwood in February, and firewood in March. It is said that only at this time can I eat the most tender and fresh Artemisia quinoa.

Artemisia scoparia, scientific name Artemisia angustifolia, also known as Artemisia angustifolia, is a kind of wild plant, generally wild plants grow near the banks of lakes and beaches.

People in Jiangxi are better at making Artemisia quinoa, and the fried bacon of Artemisia quinoa in Jiangxi is "crispy and refreshing, mellow and soft". It is selected as one of the "Top Ten Gan dishes" and is one of China's famous dishes.

The savory and soft bacon is paired with the unique light fragrance of Artemisia quinoa, the lips and teeth are fragrant, and the aftertaste is endless. The unique local flavor of this dish is also a must-chosen dish for local friends and a must-have finale.

Ingredients

Stir-fried Bacon with Artemisia Quinoa

1. Ingredients preparation: Artemisia quinoa, leek, millet pepper, soy sauce, raw bacon, vegetables and clean water.

Stir-fried Bacon with Artemisia Quinoa recipe

2. Wash raw bacon with warm water and cut into thin slices.

3. Cut Artemisia quinoa into two finger-long sections.

4. The head and tail of the leek are opened, and the tail of the leek is also cut into small pieces.

5. Remove the stem of the millet pepper and cut into sections diagonally.

6. Pour sliced bacon into the pot, add 50 g of water, cook on medium heat, and stir fry for a few minutes until the bacon becomes soft.

7. Pour out the water of the cooked bacon, remove the bacon and drain the water, pour it back into the pot, add the millet pepper and stir fry on medium high heat until it has a fragrance.

8. Add the chopped artemisia quinoa and chive heads.

9. Turn off the lid of the soy sauce, pour it into the pot, and continue to stir fry.

10. When the artemisia quinoa has changed color and become soft, add the cut leek tails, continue to fry until the leek changes color, and shovel out the serving plate.

Tips:
1. Artemisia quinoa can not be bought locally and can be purchased online. I personally feel that Artemisia quinquefolia tastes more like Chrysanthemum chrysanthemum, with a much thinner stem.

2. Raw bacon can be boiled and fried, or the whole piece can be steamed and sliced to remove part of the salt.

3. Wei Ji Xian soy sauce (you can use light soy sauce instead) is very delicious, mainly umami, not very salty, the amount of recipe is personal taste, plus bacon also has salt, so no more salt, seasoning can be based on personal Likes to increase or decrease.

4. The recipe is improved to suit personal taste. There are about 2 millet peppers in 5 grams, which will be a bit spicy. If you don't like spicy food, you can reduce it as appropriate.

5. Leeks are easier to cook, so the leeks head and Artemisia quinoa are cooked together, and the leeks tail are added at the end.